Preheat oven to 400°F.

Wash and dry your potatoes. In a large bowl, evenly coat the potatoes with the olive oil.

Once fully coated, spread the potatoes out on a parchment-covered baking sheet. Place in the preheated oven and bake for 45 minutes.

While the potatoes are roasting, prepare your dill pickle dip. In a medium bowl, combine the Greek yogurt, chopped pickles, pickle juice, and dried dill.

When the potatoes have about 10 minutes left of baking, toss them in the Ranch seasoning and return them to the oven for the remaining time.

Enjoy the roasted, seasoned potatoes with dill pickle dip as a snack on the go, a side dish, or before a workout!